Name: Decadent chocolate cake
Cook time: 40 min
Total time: 40 min
Yield: 0 serving
Cuisine: Bake
Ingredients: 200.00 butter; 190.00 ml golden syrup; 100.00 g dark chocolate; 65.00 ml cocoa powder; 250.00 ml white sugar; 200.00 ml Buttermilk; 2.00 eggs extra-large; 500.00 ml flour cake; 7.00 ml Bicarbonate of soda; 125.00 ml nescafé strong black coffee; 2.00 eggs extra-large, yolks only; 65.00 ml white sugar; 100.00 g dark chocolate finely chopped; 250.00 g mascarpone cheese or cream cheese; 30.00 ml brandy; cocoa powder

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Ingredients (16)

CAKE

200.00	butter
190.00 ml	golden syrup
100.00 g	dark chocolate
65.00 ml	cocoa powder
250.00 ml	white sugar
200.00 ml	Buttermilk
2.00	eggs — extra-large
500.00 ml	flour — cake
7.00 ml	Bicarbonate of soda

FILLING

125.00 ml	nescafé strong black coffee
2.00	eggs — extra-large, yolks only
65.00 ml	white sugar
100.00 g	dark chocolate — finely chopped
250.00 g	mascarpone cheese — or cream cheese
30.00 ml	brandy
	cocoa powder

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Method:

Preheat the oven to 160 ºC. Spray two 20 cm cake tins with non-stick spray or butter well. Line with baking paper. Place the butter, syrup, chocolate, cocoa, sugar and half the buttermilk in a saucepan and heat slowly until melted, but do not bring to the boil. Beat the eggs and remaining buttermilk together. Sift the flour and bicarbonate of soda in a mixing bowl. Stirring continuously, add the egg and buttermilk mixture to the dry ingredients, followed by the hot mixture. Spoon the batter into the prepared tins and bake for 35-40 minutes until done or a testing skewer comes out clean. Cool the cakes in the tins before turning out onto a wire rack to cool completely, (The cakes are very moist and do not rise much.) Halve each cake layer horizontally and sprinkle the prepared coffee over each of the four layers. Beat the egg yolks and sugar in a bowl over hot water until thick and fluffy. Remove from the heat. Beat the chocolate, mascarpone or cream cheese and brandy into the sugar mixture, beating until the mixture is stiff. Place one of the cake layers in a 20 cm loose-bottomed tin lined with baking paper. Spread a third of the filling over the cake layer and place another cake layer on top. Repeat with the remaining filling and cake layers, ending with a cake layer. Place in the fridge for at least 2-3 hours to set. Remove the cake tin ring, transfer the cake to a serving platter and dust the top with cocoa. Serve with coffee.